Description
Optionally subtract bound water and divide counted water by flour mass.
Food quantities depend on whether their basis is gross, edible, drained, wet, dry or solid mass. Changing the denominator can change a reported concentration or yield without changing the actual sample or proving anything about its safety.
Optionally subtract bound water and divide counted water by flour mass.
When to use this tool
Use Dough Water Binding Base Flag when you need a stated food-mass, composition-basis or yield calculation.
How to use the tool and how it works
- Enter totalWater, boundWater, flourMass, excludeBound. Use the units and conventions below.
- Run the tool. Correct any format, range, or cross-field input error before interpreting the output.
- Read countedWater, hydrationRatio. Use the output convention below.
Require positive flour mass and nonnegative bound water no greater than total water. Optionally subtract bound water and divide counted water by flour mass.1
| Input field | Meaning and units | Accepted input |
|---|---|---|
| totalWater | Total Water | Required. Finite number; minimum 0. |
| boundWater | Bound Water | Required. Finite number; minimum 0. |
| flourMass | Flour Mass | Required. Finite number; strictly above 0. |
| excludeBound | Exclude Bound | Required. Boolean. |
| Output field | Interpretation | Returned shape |
|---|---|---|
| countedWater | Counted Water | Required. Finite number. |
| hydrationRatio | Hydration Ratio | Required. Finite number. |
{
"input": {
"totalWater": 60,
"boundWater": 10,
"flourMass": 100,
"excludeBound": true
},
"output": {
"countedWater": 50,
"hydrationRatio": 0.5
}
}Limitations and assumptions
- The result is a hydration fraction, not percent. Bound-water classification is caller supplied rather than measured or inferred by the tool.
- Inputs must satisfy both the field types and the cross-field conditions above. Invalid input causes an error; a successful false flag or documented placeholder is a different result.
- Numeric calculations use binary floating point unless exact decimal-integer arithmetic is explicitly stated. No hidden measurement tolerance or decimal rounding is added; nonfinite or out-of-contract results are rejected. Numeric signed-zero results are exported as zero.
Alternative or Complementary methods
Reconcile measured quantities and preparation records on a common basis. Use the appropriate laboratory, nutritional or safety assessment when arithmetic alone cannot establish the intended property.
References
Similar or alternative tools
- Dough Hydration Flour Basis Factor
Optionally include flour water, sum water and report 100×water/flour mass.
- Food Ingredient Reconstitution Solids Balance
Divide powder solid mass by target fraction; subtract powder and existing water for additionalWater and flag feasibility.